La Maison Maille was founded in 1747 by Antoine-Claude Maille, who opened a boutique in Paris to sell his range of aromatic mustards. He quickly became the official supplier to the court of Louis XV. Today, Maille continues to preserve that excellence in a wide range of high-quality mustards, oils and vinegars. In its shops, Maille sells mustard freshly served from the pump. Maille uses only the finest ingredients in all products, giving their products a rich & vibrant flavor.
I recently had the opportunity to try Maille’s summer-edition Rosemary Honey mustard. It’s a mild mustard, which combines a light rosemary scented honey with Maille’s dijon mustard. It is so delicious! Plus, how beautiful is the green sandstone jar that it arrives in? I have plans to thoroughly clean mine once I finish the mustard & use it in my office. The mustard has a sweet note that perfectly balances the dijon. I have been using it in salad dressings, marinades, & on it’s own. It’s amazing with fruits & cheeses!
My first meal using the Rosemary Honey mustard was a simple mustard vinaigrette dressing over a grilled chicken salad. We eat lots of salad in the summer, especially once the temperatures start topping 100 degrees. For this salad, I used lots of fresh, summer ingredients, including Gala apple, black olives, red grapes, and baby spinach. I sprinkled almond slivers over the top to give the salad a little extra crunch.
A honey mustard vinaigrette is my favorite dressing & this one is perfect for a summer salad, with it’s bright flavor & slight tang. I mixed 4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 2 tbsp Rosemary Honey mustard, 2 tsp Herbs de Provence (thyme, fennel, rosemary, lavender), & a pinch of sugar in a jar. I loved the extra depth that the rosemary honey mustard & herbs added to a traditional dressing. For the chicken, I didn’t want a strong flavor to take away from the dressing, so I just baked boneless breasts with a little olive oil, salt, pepper, & Herbs de Provence. Voila! An easy, & light, summer meal! I’ll also be sharing a recipe using the Rosemary Honey Mustard as a glaze on fresh grilled fish soon!